What is Benihana's health inspection score?

Benihana has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Benihana last inspected?

Benihana was last inspected on May 18, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Benihana have?

Benihana has 58 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Benihana safe to eat at?

Benihana has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Benihana serve?

Benihana serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Benihana

Name: Benihana
Address: 875 N MICHIGAN AVE, Chicago, 60611
Rating: 75

875 N MICHIGAN AVE, Chicago

Last Inspected: 5/18/2026

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0Good

American•Streeterville

Ranked #462 of 713 in StreetervilleBetter than 22% of american restaurants

Declining

9 inspections

Last: May 18, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.4

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

19x

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-15 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 73/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (75/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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875 N MICHIGAN AVE, Chicago, IL 60611

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Violation Timeline

Jun 2022

1 inspections

3 high priority

Jun

Jun 2023

1 inspections

1 high priority

1 intermediate

2 basic

Jul 2024

2 inspections

2 high priority

12 basic

Jul

Jan 2025

3 inspections

5 high priority

2 intermediate

21 basic

Jul 2025

1 inspections

4 basic

Jul

May 2026

1 inspections

5 intermediate

Inspection History

9 records on file

3 Canvass3 Complaint2 Canvass Re-Inspection1 Complaint Re-Inspection

May 26

Canvass InspectionLatestPass

5 Med

5 total

75/100inspection score

−25 pts

Intermediate (5)

−25 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−25 pts

Jul 25

Complaint InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RICE BOWL TOO LARGE FOR ANY 3 COMPARTMENT SINK OR DISH MACHINE. INSTRUCTED MANAGER TO PROVIDE WRITTEN CLEAN IN PLACE PROCEEDURE FOR LARGE BOWL.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL WRAPPED AROUND EQUIPMENT IN SUSHI PREP AREA. INSTRUCTED MAANGER TO REMOVE FOIL FROM EQUIPMENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED RIGHT HAND WASHING SINK IN MEN'S TOILET ROOM NOT WORKING. WATER DOES NOT COME OUT OF FAUCET. INSTRUCTED MANAGER TO REPAIR SAID SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS IN LIQUOR ROOM WITH SOIL BUILD UP. INSTRUCTED MANAGER TO CLEAN.

Base deductions−8 pts

Jan 25

Canvass Re-Inspection InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN REAR PREP AND BAR IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER IN THE HANDSINK IN DINING AREA SLOWLY DRAINING. PERSON IN CHARGE WAS ADVISED TO UNCLOG SINK AS A POSSIBLE SOLUTION. INSTRUCTED TO CORRECT ISSUE AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE SUSHI/TO GO PREP AREA, DISH AREA. ALSO NOTED MISSING GROUT IN THE FOLLOWING AREAS: BAR, SUSHI/TO GO PREP AREA, AND REAR PREP. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, INGREDIENT CONTAINERS, RACKS AND SHELVING WITH FLOUR, DUST, GREASE, DEAD INSECTS AND DIRT BUILD-UP THROUGHOUT. RECOMMENDED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WOOD CABINET AT HANDSINKS IN DINING AREAS BREAKING, INSTRUCTED TO REPAIR AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED 2 COMP SINK IN SUSHI/TO GO PREP LEAKING FROM BASINS PIPES INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A MISSING LIGHT SHIELD IN REACH IN COOLER IN REAR PREP COOKING LINE, INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.

Base deductions−14 pts

Jan 25

Complaint Re-Inspection InspectionFail

1 High1 Med7 Basic

9 total1 risk factor

66/100inspection score

−29 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED FACILITY DID NOT PROVIDE A VERIFIABLE CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE FOR EMPLOYEES WORKING ON SITE. INFORMED A CERTIFIED MANAGER WITH A CURRENT CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES AT ALL TIMES AND A VALAD VERIFIABLE MUST REMAIN POSTED ON SITE WHENEVER TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE BEING PREPARED, HANDLED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED PEST ACTIVITY WITH APPROX. 15 SMALL FLIES NOTED DURING INSPECTION. SMALL FLY ACTIVITY WAS NOTED NEAR THE REAR PREP, DISH AREA, BAR, AND SUSHI/TO GO PREP AREA. INSTRUCTED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED.

Basic (7)

−14 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN REAR PREP AND BAR IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER IN THE HANDSINK IN DINING AREA SLOWLY DRAINING. PERSON IN CHARGE WAS ADVISED TO UNCLOG SINK AS A POSSIBLE SOLUTION. INSTRUCTED TO CORRECT ISSUE AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE SUSHI/TO GO PREP AREA, DISH AREA. ALSO NOTED MISSING GROUT IN THE FOLLOWING AREAS: BAR, SUSHI/TO GO PREP AREA, AND REAR PREP. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, INGREDIENT CONTAINERS, RACKS AND SHELVING WITH FLOUR, DUST, GREASE, DEAD INSECTS AND DIRT BUILD-UP THROUGHOUT. RECOMMENDED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WOOD CABINET AT HANDSINKS IN DINING AREAS BREAKING, INSTRUCTED TO REPAIR AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED 2 COMP SINK IN SUSHI/TO GO PREP LEAKING FROM BASINS PIPES INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A MISSING LIGHT SHIELD IN REACH IN COOLER IN REAR PREP COOKING LINE, INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.

Base deductions−29 pts

Risk factor bonus (1× +5)−5 pts

Jan 25

Complaint InspectionFail

4 High1 Med7 Basic

12 total1 risk factor

36/100inspection score

−59 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED FACILITY DID NOT PROVIDE A VERIFIABLE CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE FOR EMPLOYEES WORKING ON SITE. INFORMED A CERTIFIED MANAGER WITH A CURRENT CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES AT ALL TIMES AND A VALAD VERIFIABLE MUST REMAIN POSTED ON SITE WHENEVER TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE BEING PREPARED, HANDLED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN DINING AREAS NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWEL IN THE DINING ROOM HANDSINK INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED. VIOLATION COMBINED WITH ABOVE
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT (SUSHI/TO-GO PREP, ALL HAND SINKS IN DINING ROOMS, WOMENS AND MENS RESTROOM RANGING FROM (66.8F- 78.9F), INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED PEST ACTIVITY WITH APPROX. 15 SMALL FLIES NOTED DURING INSPECTION. SMALL FLY ACTIVITY WAS NOTED NEAR THE REAR PREP, DISH AREA, BAR, AND SUSHI/TO GO PREP AREA. INSTRUCTED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED.

Basic (7)

−14 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN REAR PREP AND BAR IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER IN THE HANDSINK IN DINING AREA SLOWLY DRAINING. PERSON IN CHARGE WAS ADVISED TO UNCLOG SINK AS A POSSIBLE SOLUTION. INSTRUCTED TO CORRECT ISSUE AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE SUSHI/TO GO PREP AREA, DISH AREA. ALSO NOTED MISSING GROUT IN THE FOLLOWING AREAS: BAR, SUSHI/TO GO PREP AREA, AND REAR PREP. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, INGREDIENT CONTAINERS, RACKS AND SHELVING WITH FLOUR, DUST, GREASE, DEAD INSECTS AND DIRT BUILD-UP THROUGHOUT. RECOMMENDED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WOOD CABINET AT HANDSINKS IN DINING AREAS BREAKING, INSTRUCTED TO REPAIR AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED 2 COMP SINK IN SUSHI/TO GO PREP LEAKING FROM BASINS PIPES INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A MISSING LIGHT SHIELD IN REACH IN COOLER IN REAR PREP COOKING LINE, INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.

Base deductions−59 pts

Risk factor bonus (1× +5)−5 pts

Jul 24

Canvass Re-Inspection InspectionPass w/ Conditions

1 High5 Basic

6 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, BEEF AND FISH) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED

Basic (5)

−10 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED DATA PLATE ON MECHANICAL WAREWASHING MACHINE NOT VISIBLE, INSTRUCTED TO REPLACE AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSEVED 2 COMP SINK FAUCET IN REAR PREP IN DISREPAIR, INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED 3 COMPARTMENT SINK LEAKING FROM 1ST COMPARTMENT AND FROM SOAP CONNECTION LINE, INSTRUCTED TO REPAIR AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER AND UNUSED EQUIPMENT IN REAR HALL LEADING TO GARBAGE RECPTICALS. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE DISHWASHING AREA, BY LOW TEMP DISHWASHER. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED IN REAR PREP COMMERCIAL STOVE MISSING OVEN DOOR, INSTRUCTED TO REPAIR AND REPLACE.

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Jul 24

Canvass InspectionPass w/ Conditions

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. WAREWASHING MACHINE TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE WAREWASHING IS RE-INSPECTED BY CDPHAND MAINTAINING 180F FINAL RINSE TEMPERATURE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Basic (7)

−14 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FACILITY USES HIGH TEMPERATURE SANITIZING DISH MACHINE AND DOESN'T HAVE PROPER TEMPERATURE MEASURING IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR OR THERMOMETER THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE DURING HOT WATER SANITATION. MANAGER PROVIDED RECEIPT TO VARIFY PURCHASE OF IRREVERSIBLE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED DATA PLATE ON MECHANICAL WAREWASHING MACHINE NOT VISIBLE, INSTRUCTED TO REPLACE AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSEVED 2 COMP SINK FAUCET IN REAR PREP IN DISREPAIR, INSTRUCTED TO REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 3 COMPARTMENT SINK LEAKING FROM 1ST COMPARTMENT AND FROM SOAP CONNECTION LINE, INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE DISHWASHING AREA, BY LOW TEMP DISHWASHER. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER AND UNUSED EQUIPMENT IN REAR HALL LEADING TO GARBAGE RECPTICALS. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED IN REAR PREP COMMERCIAL STOVE MISSING OVEN DOOR, INSTRUCTED TO REPAIR AND REPLACE.

Base deductions−24 pts

Jun 23

Complaint InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total1 risk factor

76/100inspection score

−19 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORIGINAL CERTIFCATE WHILE PREPARING AND SERVING SUSHI RICE, CHICKEN, EGGS, CALAMARI. INSTRUCTED TO PROVIDE AT LEAST ONE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
UNABLE TO LOCATE THERMOMETER INSIDE OF SUSHI PREP COOLER. INSTRUCTED TO LOCATE.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED REFRIGERATION UNITS, LIQUOR AND SIMPLE SYRUP STORAGE RACKS, DRAIN BOARDS, SHELVES IN BAR PREP WITH EXCESSIVE AMOUNTS OF DRIED FOOD DEBRIS AND STICKY SURFACES, INSTRUCTED TO CLEAN AND MAINTAIN OF BUILD UP.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MECHANICAL VENTILATION ABOVE HIGH TEMPERATURE DISH MACHINE LOCATED IN REAR PREP AREA NOT PROPERLY WORKING, NOTED EXCESSIVE STEAM AND HEAT IN SAID AREA. INSTRUCTED TO REPAIR AS REQUIRED BY CODE.

Base deductions−19 pts

Risk factor bonus (1× +5)−5 pts

Jun 22

Canvass InspectionPass w/ Conditions

3 High

3 total2 risk factors

60/100inspection score

−30 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified Food service manager on site, No certificate posted while handling and serving TCS foods ( Rice, chicken...) instructed to obtain and post. Priority foundation violation 7-38-012.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand wash soap provided in Employees restrooms. instructed manager to provide. Priority foundation violation 7-38-030(c).

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

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Community Safety Reports

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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